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- 1 cup crushed graham crackers - 1/2 cup unsweetened shredded coconut - 1/4 cup unsalted butter, melted - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 cup fresh strawberries, chopped - 10 mini taco-shaped shells - Extra strawberries and mint leaves for garnish When measuring, use precise tools for best results. A standard measuring cup works for dry ingredients. For liquids, use a liquid measuring cup. This ensures each taco has the right balance. Pick fresh strawberries. Look for bright color and firmness. For cream cheese, choose full-fat for a rich taste. Use unsweetened coconut to control sweetness. Always check your graham crackers for freshness. This will enhance the flavor of your tacos. {{ingredient_image_1}} Start by mixing the crushed graham crackers, shredded coconut, and melted butter in a bowl. Make sure to combine them well. This mixture will become the tasty base for your tacos. Press this mix into the bottom of each mini taco shell. This step helps form a crunchy base that holds the filling. Set them aside to firm up a bit while you prepare the next steps. In another bowl, blend the softened cream cheese with powdered sugar and vanilla extract. Mix until it turns smooth and creamy. This filling is the heart of your cheesecake tacos. Next, whip the heavy cream in a separate bowl until stiff peaks form. Gently fold this whipped cream into the cream cheese mix. This process makes your filling light and fluffy. Now it’s time to fill your taco shells! Spoon the cheesecake filling into each shell over the crunchy base. Don’t be shy; fill them generously! On top of the filling, add the chopped strawberries for a burst of freshness. For an extra crunch, sprinkle some of the remaining mix on top. Once all the tacos are assembled, refrigerate them for at least 30 minutes. This chilling time helps the flavors blend beautifully. Before serving, garnish your tacos with extra strawberries and fresh mint leaves. This adds a lovely touch and makes them look fancy. Enjoy your fun and easy treat! To make the best crunch base, start with fresh crushed graham crackers. You want them finely ground for a smooth texture. Mix in unsweetened shredded coconut for extra flavor. Use melted butter to help bind it all together. Press the mixture firmly into each mini taco shell. This helps the base hold its shape when you fill it. When whipping cream, make sure your bowl is cold. Chilling it makes the cream whip faster. Use heavy whipping cream for the best volume and texture. Beat it until stiff peaks form. This means the cream will hold its shape. Gently fold the whipped cream into the cream cheese mixture. This keeps it light and fluffy. These tacos look great on any table. For a fun touch, add extra chopped strawberries on top. A sprig of mint adds color and freshness. Serve them chilled for a cool treat on warm days. You can also arrange them on a platter for parties. Your guests will love these fun and tasty desserts! Pro Tips Use Fresh Strawberries: Always opt for fresh strawberries to enhance the flavor and texture of your cheesecake tacos. They provide a juicy and sweet contrast to the creamy filling. Chill Before Serving: Allowing the tacos to chill for at least 30 minutes not only helps the flavors meld but also firms up the filling, making them easier to handle and eat. Customize the Crunch: Feel free to mix in some nuts or different types of cookies with the graham cracker crust for added flavor and texture variation. Presentation Matters: For a beautiful presentation, arrange the tacos on a platter and garnish with mint leaves and extra strawberries. This makes them visually appealing for any occasion. {{image_2}} You can swap the filling to create fun flavors. Try chocolate cream cheese for a rich twist. Lemon cream cheese gives a bright taste. You can also mix in peanut butter for a nutty delight. Just remember to balance sweetness with your choice. To make these tacos gluten-free, use gluten-free graham crackers. Many brands offer these in stores now. You can also use almond flour instead of regular flour for the crunch base. Check labels on all ingredients to ensure they are gluten-free. This way, everyone can enjoy this tasty treat! Add seasonal fruits for a fresh twist. In summer, peaches or blueberries work well. In fall, try diced apples or pears with a sprinkle of cinnamon. You can even mix berries for a colorful look. Changing fruits keeps this recipe exciting and delicious! To keep your Strawberry Crunch Cheesecake Tacos fresh, store them in an airtight container. This helps to prevent them from getting soggy. Place a piece of wax paper between layers if you stack them. Keep them in the fridge for up to three days. Always check for freshness before eating. If you want to freeze your tacos, prepare them, but do not add fresh fruit on top. Wrap each taco in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze them for up to one month. To serve, thaw them overnight in the fridge before enjoying. These tacos are best served cold, but if you want to reheat them, be careful. Place them on a baking sheet and warm them in a low oven, around 300°F, for about 5-7 minutes. This keeps the crunch intact. Avoid the microwave, as it can make the shells soggy. Yes, you can use other fruits! Try blueberries, raspberries, or peaches. Each fruit offers a new flavor. Mix and match for fun. Just keep the balance of sweetness in mind. You can store these tacos for up to three days in the fridge. Keep them in an airtight container. This helps maintain their crunch and freshness. After three days, the shells might get soggy. You can find mini taco-shaped shells at many grocery stores. Check the baking aisle or the dessert section. If you prefer, you can also make them at home. Use a muffin tin to shape dough into taco forms. Yes, you can prepare the cheesecake filling a day ahead. Store it in the fridge in a covered container. This saves time on the day you want to serve the tacos. Just assemble them fresh before serving for the best taste. Strawberry Crunch Cheesecake Tacos are a tasty treat easy to make at home. We covered the key ingredients, the step-by-step instructions, and even helpful tips for success. You can explore fun variations and learn the best ways to store or freeze them. With these insights, you can create delightful tacos anytime. Enjoy your cooking journey and impress your friends with this unique dessert!

Strawberry Crunch Cheesecake Tacos

Delicious mini tacos filled with creamy cheesecake and topped with fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1 cup crushed graham crackers
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh strawberries, chopped
  • 10 mini taco-shaped shells available in stores or homemade
  • extra strawberries and mint leaves for garnish

Instructions
 

  • Prepare the Crunch Base: In a bowl, mix the crushed graham crackers, shredded coconut, and melted butter until well combined.
  • Shape the Crunch Topping: Press the mixture into the bottom of each mini taco shell to form a crunchy base. Set aside to firm up.
  • Make the Cheesecake Filling: In another mixing bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth.
  • Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
  • Assemble the Tacos: Spoon the cheesecake filling into each taco shell over the crunch base. Top generously with chopped strawberries.
  • Add Extra Crunch: Sprinkle remaining crunch mixture on top for added texture.
  • Chill and Serve: Refrigerate the tacos for at least 30 minutes before serving to allow flavors to meld.
  • Before serving, garnish with extra strawberries and mint leaves for a fresh touch.

Notes

Chill for at least 30 minutes to allow flavors to meld.
Keyword cheesecake, dessert, strawberries, tacos